摘要
对辣根硫代葡萄糖苷转化为风味成分异硫氰酸酯的最优条件及挥发成分的保留方法进行了研究。酶解产物的类型和浓度受 p H值、酶解温度、时间、含水量及其它因子的影响。优化了酶解条件 ,探讨了金属离子、抗坏血酸及β-环糊精、变性淀粉、大豆蛋白对风味成分 AIT(烯丙基异硫氰酸酯 )和 PEIT(苯乙基异硫氰酸酯 )形成及保留的效果 ,比较了热风干燥和冷冻干燥对 AIT和 PEIT形成及保留的效果。研究结果表明 :辣根风味形成的最适条件是 :10 g辣根添加 5 m L p H6的缓冲液在温度 30℃条件下酶解 30 m in。添加抗坏血酸、Mg2 +、Zn2 +或外源黑芥子硫苷酶能明显增加 AIT和 PEIT含量。加入β-环状糊精及采用冷冻干燥或流化床干燥有利于 AIT和 PEIT的保留。
Conditions for both degradation of glucosinolates to maximize the formation of isothiocyanates and retention of these volatile products once formed were described. The nature and concentration of the breakdown products from enzyme hydrolysis were affected by pH value, temperature, time, moisture and the presence of cofactors. Certain metal ions and ascorbic acid were used to improve hydrolytic rate. β-cyclodextrin, modified starch and pea protein were evaluated as processing aids to preserve allyl isothiocyanate (AIT) and β-phenethyl isothiocyanate (PEIT). Air drying and freeze-drying were evaluated as processing methods to concentrate and preserve the formed isothiocyanates. It is showed that conditions for incubation of horseradish slices taking into consideration AIT and PEIT content were temperature 30℃, pH 6, time 30 min, buffer 5 mL/10 g. AIT and PEIT content increased significantly with ascorbic acid, Mg 2+ and Zn 2+ added at a low level. AIT and PEIT levels were increased when myrosinase was used. When β-cyclodextrin was mixed with sliced horseradish, higher AIT and PEIT were preserved. Freeze drying and fluid bed drying contributed more to retain AIT and PEIT.
出处
《农业工程学报》
EI
CAS
CSCD
北大核心
2003年第5期141-146,共6页
Transactions of the Chinese Society of Agricultural Engineering
关键词
辣根
风味
烯丙基异硫氰酸酯
苯乙基异硫氰酸酯
优化
horseradish
flavour
allyl isothiocyanate (AIT)
β-phenethyl isothiocyanate (PEIT)
optimization
